Michael Harlan Turkell
Porcini, Foie Gras & Douglas Fir from Chris Cosentino.
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Porcini, Foie Gras & Douglas Fir

Beginnings: My Way to Start a Meal, Chris Cosentino - December 2012

Adapted from Beginnings: My Way to Start a Meal by Chris Cosentino.

For 4 servings

  • 3  6" long sprigs Douglas fir, cleaned
  • 3 lg. porcini mushrooms, bottom of stems trimmed, stems scraped of dirt, caps wiped with damp paper towels, and cut into quarters through stem end
  • kosher salt
  • black pepper, freshly ground
  • 1  6-oz. piece foie gras
  1. Heat oven to 450°F.

  2. Fold 18" sheet of parchment paper in half crosswise; unfold; place on work surface; arrange fir sprigs along fold; place mushrooms on top of fir sprigs; season; reserve.

  3. Rinse foie gras under cool running water; pat dry with paper towels; trim any blood and green spots; discard; using small sharp knife, score on larger 2 sides with crosshatching, cutting just barely into liver; season.

  4. Place foie gras on top of mushrooms; fold parchment paper over in half; starting at one corner, turn edges of parchment over to make small overlapping folds until you reach other end; seal end; place packet in 12" ovenproof sauté pan set over medium heat; cook until parchment begins to puff (about 1 minute); immediately place in oven; cook 12 minutes (listen for sizzle inside parchment); remove from oven; using 2 metal spatulas, place on a platter before parchment collapses; cut packet open down center with kitchen scissors tableside.